Cannelloni with Three Meats (Baked)

A savoury mix of veal, pork and beef, cooked with onion, celery, carrots, garlic, wine and herbs, is enriched with an opulent Parmesan cheese sauce. Roll the mix with strips of fresh pasta to make stuffed tubes, then bake with a creamy tomato sauce.

1 cup onion, minced
½ cup celery, minced
1/3 cup carrot, minced
2 Tbsp. olive oil
2 cloves garlic, minced
12 oz ground veal
12 oz ground pork
12 oz lean ground beef
½ cup white wine
1 cup beef broth
2 tsp. fresh rosemary, chopped
1 tsp. Italian seasoning
1 bay leaf
sea salt
black pepper, freshly cracked
2 egg yolks
2 Tbsp. butter
2 Tbsp. all-purpose flour, unbleached
1 cup milk
¼ tsp. nutmeg, freshly ground
¾ cup Parmesan cheese, grated
¼ cup parsley, chopped
4 cups tomato sauce
½ cup heavy whipping cream
1 lb fresh pasta sheets

Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.

Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and ½ cup Parmesan cheese.

Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.

Combine the tomato sauce and cream, set aside.

Cut the pasta sheets crosswise into 5” lengths. In a pot of boiling salted water,

Makes 6 servings.